Kombucha also known as Booch is fermented tea full of microbes, amino acids, organic acids, vitamins and minerals, and other nutrients. It’s brewed using black, green, or combination of both teas (Camellia sinensis), cane sugar, and a microbial community of ethanol-fermenting yeasts and acetic- and other organic acid-producing bacteria commonly referred to as a SCOBY (symbiotic culture of bacteria and yeasts).
Sometimes referred to as the “Immortal Health Elixir” by the Chinese and originating in the Far East over 2,000 years ago, Kombucha is a beverage with tremendous health benefits for your heart, your brain and your gut.
The sugar-tea solution is fermented by the SCOBY and turned into a sparkling probiotic tea similar to cider.
It’s tart, refreshing and the flavor combinations are endless!
You know from my previous posts I hate free-radicals. Kombucha has antioxidants which counteract the free radicals that can cause harm to our digestive system. What’s not to love??!
Kombucha is a probiotic-rich tea with many health benefits.
You can purchase it in the store or make it yourself at home. However, be very careful to prepare it properly.
Common mistakes found in home brewing:
1. Using vinegar *it’s too different to Kombucha and has it’s own bacteria. It can cause you to brew Vinegar
2. Not rinsing off soap properly *Soap is antimicrobial and kills bacteria which is the SCOBY.
3. Not covering the booch right *no cheesecloth, you’ll allow tiny bugs through the loose weave.
4. Letting your batch brew too short or too long *too little = sweet tea, too long = Kombucha vinegar
5. Your Kombucha gets too cold or too hot *too cold = dormant yeasts/bacteria, too hot = kills yeasts/bacteria
6. If adding flavor, not using the right glass bottles *can cause explosions or not the right fizz amount
Basically, do your homework and you can have some delicious booch. Or not, support local brewers in your area for the best!
*Kombucha SCOBY eats sugar so there isn’t much left for us to have to drink. Also, it also contains a small trace amount of alcohol. Usually between .03%-1%. Home brewing may increase this to 1%-2%.